Try the recipe for a delicious risotto with 5 special ingredients: Carnaroli rice, pumpkin, spinach, hazelnuts and guanciale.
Cut the pumpkin into cubes, removing the skin and seeds. Place it in a baking dish, salt it and cook in a preheated oven at 180° for 20 minutes, then salt again. Cut the hazelnuts in half and the guanciale into pieces, then bake for 10 minutes.
Meanwhile, clean the onion, pour in the extra virgin olive oil and onion, and sauté for 3 minutes, then add the rice and toast it for a few minutes. When needed, add the vegetable broth.
Then add the wine and let it evaporate over high heat, add two ladles of vegetable broth, the spinach, and salt.
In a container, pour in the pumpkin and cream and blend everything with an immersion blender to form a cream.
Finally, once the rice is cooked and the broth has been absorbed, pour in the cream, hazelnuts, and guanciale.
Turn off the heat and finish with two knobs of butter.
Wine
In the refrigerator for a maximum of 12 hours.
For cheese lovers, a sprinkle of Sardinian pecorino or a drizzle of olive oil to finish.
Italia, Sardegna
| Energy (kcal) | 211.25 |
| Carbohydrates (g) | 26.15 |
| of which sugars (g) | 1.45 |
| Fat (g) | 8.4 |
| of which saturates (g) | 2.38 |
| Protein (g) | 3.36 |
| Fibre (g) | 1.01 |
| Salt (g) | 0.01 |
